How to make Farallachi Missal -

Sabudana khichdi served with potato bhaji and peanut amti.

Sanjeev Kapoor

This recipe is contributed by Member Sheetal Amit Zalkikar.

Main Ingredients : Sago, Potato Bhaji (आलू भाजी)

Cuisine : Maharashtrian

Course : Snacks and Starters


Farallachi Missal

Farallachi Missal Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Farallachi Missal Recipe

  • Sago soaked 2 cups

  • Potato Bhaji

  • Cumin powder roasted 1/4 tablespoon

  • Green chillies finely chopped 4-5

  • Peanuts powder 1/2 cup

  • Ghee 2 tablespoons

  • Potatoes boiled 6-7

  • Ghee 2 tablespoons

  • Cumin powder roasted 1/4 tablespoon

  • Green chillies 2-3

  • Peanuts powder 1/4 cup

  • Coconut grated 1/2 cup

  • Peanuts powder 1 cup

  • Red chilli powder 1/2 tablespoon

  • Jaggery (gur) 2 tablespoons

  • Salt to taste

Method

Step 1

To make sabudana khichdi heat ghee in a non stick kadai, add the jeera and green chillies and saute for a minutes.

Step 2

Add peanut powder, salt and sugar and saute for a minute.

Step 3

Add sago and two tablespoons water and cook it on a slow flame.

Step 4

When it done remove and keep it aside.

Step 5

To make batata bhaji heat ghee in a non stick kadai, add the jeera and green chillies and saute for a minute.Add peanut powder, salt, potatoes and two tablespoons water and cook it on a slow flame.

Step 6

When it done remove sprinkle with coconut and keep it aside.

Step 7

For aamti grind the peanut powder with red chilli powder salt and little water.

Step 8

Once the paste is ready heat oil in a pan add jeera and saute for a minute.

Step 9

Add peanut paste and sufficient quantity water stir well.

Step 10

Add jaggery and bring to a boil.

Step 11

To serve missal in a bowl put some some khichdi, then on the top some bhaji, and on the top the aamti.

Step 12

Decorate with fried potato chivda and coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.